Blueberry Zucchini Bread
Makes 4 Small Loaves
½ Cup Applesauce
1 Cup Sugar
1 Cup Brown Sugar
1 tsp Vanilla
½ Cup Sour Cream or Plain Yogurt
2 Cups Zucchini, Grated
2 ½ Cups Flour
1 tsp Baking Soda
1 ¼ tsp Baking Powder
1 tsp Salt
2 tsp Cinnamon
1 Pint or 12 Ounces Blueberries
6-8 Tbsp Brown Sugar
Preheat oven to 350 degrees.
Grease pans and set aside.
Combine flour, baking soda, baking powder, salt and cinnamon. Set aside.
Beat together eggs, applesauce, sugar, brown sugar, vanilla and sour cream.
Add grated zucchini and mix.
Add dry ingredients, a little bit at a time and mix.
Add ¾ of the blueberries and stir in, gently.
Pour into small loaf pans.
Sprinkle 1-2 Tbsp brown sugar over the top of each loaf.
Drop ¼ of your reserved blueberries on top of the brown sugar.
Bake at 350 degrees for 35-45 minutes.
Poke a clean toothpick into the center of each loaf. If it comes out clean, the bread is done. If it comes out with moist crumbs or a wet mixture stuck to the toothpick, bake for a few more minutes and retest.
Shot with SHOTBOX and my Samsung Galaxy S5 Smartphone.